草莓发酵酒的开发  

Exploitation of the Strawberry Fermented Wine

作　　者：岳可贞 

机构地区：[1]中国农村致富技术函授大学吉木萨尔分校,新疆831700

出　　处：《酿酒科技》1999年第6期94-95,共2页Liquor-Making Science & Technology

摘　　要：草莓发酵酒是以草莓为原料 ,经打浆、分离汁液 ,将汁液经发酵、陈酿制得的酒度为7 %～15%(v/v) ,总酸为0.45～0.75g/100ml,含糖量为5～13g/100ml的草莓汁酒 ;把离汁后所剩的浆经发酵、蒸馏、陈酿制得酒度为38%～40 %(v/v) ,总酸为0.2～0.4g/100ml,总酯为0.075～0.085g/100ml的草莓白兰地。草莓发酵酒保留了草莓的香味和营养成分。香味芬芳、浓郁 ,呈色显味 ,醇厚甜绵 ,表现出发酵酒特有的色、香。The strawberry fermented wine was made from strawberry material,by means of strawberry pulped,juice separated and fermented.Its alcohol degree is 7%～15%(v/v),total acid is 0.45～0.75g/100ml, and sugar is 5～13g/100ml.The residual juice was fermented,distilled and aged to make into strawberry brandy.Its alcohol degree is 38%～40%(v/v),total acid is 0.2～0.4g/100ml and the total ester is 0.075～0.085g/100ml.The strawberry fermented wine keeps the flavour and aroma and nutritious component of the strawberry.It has a heavy fragrance,good colour and enjoyable taste.It shows the special colour,fragrance and smell contained in the fermented wine and the pure natural style.

关 键 词：果酒 草莓发酵酒 开发 草莓酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]